Last week, Tasting Table posted an article sharing ideas of what to do with the biscuit dough that is left over once you've stamped enough biscuits for your tray. I was honored to include the Callie's method of the "snake." Tasting Table suggested using the left over dough as a tray for gravy. Inspired by the idea, I couldn't wait to try it my own way.
This past Sunday, I went to Los Angeles for my friend and founder of Hedley & Bennett, Ellen Bennett's, for her famous brunch event. The #BennettBrunches have become quite the tasty function. I decided to test my biscuit tray idea at the brunch. I like to call it the Egg in a Biscuit Nest! Follow the buttermilk biscuit recipe and everyone will get a biscuit and an egg in the nest.
For a Dozen Biscuits,
- 1 Bag Callie’s Buttermilk Biscuit Mix
- 6 Tablespoon Salted Butter, Divided
- ¼ Cup Cream Cheese
- ¾ - 1 Cup Whole Buttermilk
- Preheat the over to 450°F.
- Place 2 cups of the mix into a large bowl.
- Cut 4 tablespoons butter and cream cheese into small cubes, and then incorporate until the mixture looks like grated parmesan cheese.
- Make a well in the center of the dough, add buttermilk and combine until the dough is wet and sticky.
- Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
- Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cute straight down into the dough, starting from the outside edge of the dough and working in.
- Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan.
- Brush with 2 tablespoons butter.
- Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.
For the Biscuit Nest,
- Place the left over biscuit dough onto a parchment lined baking sheet once all twelve biscuits have been stamped out. You now have your "nest."
- Brush the nest with butter and bake for 12 minutes at 400°F.
- Pull the biscuit nest out of the oven and crack an egg inside each biscuit cut out.
- Bake for additional 7 minutes or until the egg reaches your preference.
- Finally, brush with butter, sprinkle with fresh cracked pepper and salt, and serve.
Ellen and I will be participating in the Charleston Wine + Food Festival March 2nd through the 5th. Catch Ellen at Pecha Kucha and Stories From Her Kitchen. I'll be at both of those events as well as Battle of the Biscuit event in the Culinary Village on Saturday and The Gospel Brunch on Sunday. Get your tickets before they sell out!